Edible gels



United States Patent 3,404,010 EDIBLE GELS Calvin B. Wilds, 345 E.Taylor St., Reno, Nev. 89502 No Drawing. 'Continuation-in-part ofapplications Ser. No. 76.445, Dec. 19, 1960, and Ser. No. 362,969, Apr.27, 1964. This application Dec. 9, 1966, Ser No. 600,383 1 Claim. (Cl.99-131) ABSTRACT OF THE DISCLOSURE A multi-element gel comprising amixture of furcellaria extract, potassium chloride, potassium citrateand citric acid. Sweeteners and flavoring agents may also be added ifdesired by the user.

This application is a continuation-in-part of my copending application,Ser. No. 76,445, filed on Dec. 19, 1960, and my copending application,Ser. No. 362,969, filed April 27, 1964.

The other applications have been abandoned except for the subject matterproperly contained herein.

This invention relates to gels and more particularly to pure, edible,dessert type gels of vegetable origin.

While a number of different vegetable gels are on the market today, manydifficulties are encountered with them and research people arecontinually attempting to correct these difficulties. In general thesegels are not clear or transparent, but, instead are cloudy and opaque,particularly when colors or food dyes are used in the gel. There is atendency, too, for such gels to bleed or leak excessively; that is, tobe wet to the touch when the gels are handled. In some cases thestrength of the gel is such that a molded gel will not maintain itsShape. If it does maintain its shape, it is undesirable from an eatingstandpoint as a dessert because of the rigid stiffness of the mass. Noneof these gels have ever been satisfactory from the standpoint of thehousewife as a dessert type gel due to the opaqueness, stiffness,non-resilience, and the tendency to fracture or break into small pieceswhen taken from the molds or after they are left to stand without molds.

Recognizing these problems, an object of this invention tion is toprovide a gel that is clear or transparent and does not become cloudyupon the addition of colors and flavors.

Another object of this invention is to provide a gel that is dry to thetouch.

Another object of this invention is to provide a gel that can be used asa hot pudding, as it gels at 150 Fahrenheit and can be servedimmediately.

Another object of this invention is the provision of a gel having theforegoing described characteristics that is reversible; that is, thatmay be reheated and remolded,

and has the added advantage of remaining in molded form at atmospherictemperature.

Another object of this invention is to provide a gel having theforegoing characteristics that contain only pure vegetable extract offurcellaria, potassium chloride, potassium citrate and citric acid,which will remain clear or transparent and will have the requisitestrength for 3,404,010 Patented Oct. 1, 1968 being molded into andholding a predetermined shape, which can be flavored, colored andsweetened, which will be edible and palatable, and which can easily behandled by the housewife.

Another object of the invention is the provision of a novel, multipleelement gel without gums or polymers, but with two (2) cation-containingsalts, potassium chloride and potassium citrate, each in proportion of20 percent by weight of the 'furcellaria. Each of these salts can varyin these mixtures from 10 percent to 25 percent of the weight of thefurcellaria, depending on the strength desired. If the cation-containingsalts are increased, the citric acid must be increased also to obtainclarity, transparency, elasticity and resiliency.

Another object of the invention is the proviseion of a novel four (4)element gel satisfactory for use by housewives, commencial gel makersand commercial bakers, which does not bleed, leak, or fracture, which isnot opaque or brittle and which is resilient.

The composition contemplated in this invention has ingredients whichaccomplish the foregoing objects and at the same time make a gel whichcan be eaten by all persons, whether strict vegetarians or not.

More specifically this invention pertains to the art of preparing clearor transparent and elastic gels, in powder form, for use by the generalpublic. The gelling ingredient is derived from a gelling agent,furcellaria extract, (sold under the trade name Uni-Loid Type 200 byDuche-Gum Corporttion, New York, N.Y.) which is capable of producing agel of fine molding strength, without the use of any gums or polymers.The gelling agent is activated by an edible salt to produce gelation;i.e., furcellaria with cation-containing salts, potassium chloride andpotassium citrate. Each salt comprises about 15.13 percent of thecombined weight of said ingredients. Citric acid is added for clarity,transparency, elasticity and resiliency, and being 4.666 grams to 14.50grams of the three (3) above-mentioned ingredients, which is a ratio of1 gram citric acid to 3.11 grams of the furcellaria extract, potassiumchloride and potassium citrate, and being 24.35 percent of the combinedweight of said four (4) elements.

It has been found that citric acid must be added to the rest of theingredients at a ratio of 4.666 grams to 14.50 grams of the furcellaria,potassium chloride and potassium citrate, to obtain absolute clarity,transparency, elasticity and resiliency; therefore, the acid is acritical element in the generic formula. Without citric acid at theaforementioned percentage, the gel will be an opaque mass. With thecitric acid, at the already mentioned ratio, in the formula there iscreated a new, clear or transparent, very elastic, strong and resilienthighly edible gel.

In this composition there is an ion exchange not yet fully understood,except that the shortening ions are sequestered and actually caused tolengthen and widen, or grow as it were, by the corrosive action of thecitric acid on them, making them porous, thereby allowing light rays topass through them, that makes the gel very clear or transparent, strong,yet elastic, and resilient, which takes colors and flavors Withoutadulteration of the clearness, yet has excellent eating qualities. Inorder for the gel to be perfectly clear, the citric acid, at the alreadymentioned ratio, is essential.

3 The following examples show typical mixtures of dry powder ingredientsfor these gels; it is understood that this invention is not limited toany of these examples, as a slight variation of any of them can stillgive satisfactory results, as long as the minimum and maximum ranges arenot violated, as the examples will show, to wit:

EXAMPLE 1 Common gel, employing only a gelose, i.e., furcellaria extract(unflavored, unsweetened and uncolored), where clarity, transparency,elasticity or resiliency is not essential.

Grams Furcellaria (refined), 60% 8.70 Potassium chloride, 20% 2.90Potassium citrate, 20% 2.90

Total 14.50

EXAMPLE 2 Generic gel (unflavored, unsweetened and uncolored). GramsFurcellaria (refined), 45.39% 8.70

Potassium chloride, 15.13% 2.90

Potassium citrate, 15.13% 2.90 Citric acid (powdered), 24.35% 4.666

Total 19.166

Note: All percentages are percentages of combined Weight of totalmixture.

This gel is very clear, transparent, elastic and resilient. Use water asin Example 1 above.

Example 2 is a new four (4) element gel wherein the citric acid is acritical element for absolute clarity which would appeal to thehousewife from the standpoint of creating a beautiful, transparentgel-type dessert. It also makes the gel more elastic and resilient.

The resulting gels are non-bleeding, non-leaking, dry surfaced gels thatleave no moisture on the fingertips after contact with the gel.

The following examples are specific formulas for dry dessert powders tobe used as a gel-type dessert, pie fillings, or a hot pudding by thegeneral public. The flavors and colors can be changed according to thedictates of each manufacturers taste.

These instructions are for manufacturers nly.Mix liquid flavors andcolors together, then mix with the cane sugar and mix in mixer 5minutes. Remove from mixer and partially dry (to approximately 20percent moisture). Mix the remaining dry ingredients (except citricacid) into the sugar, flavor and color base, and mix in mixer 5 minutes.Do not mix citric acid with wet or damp ingredients as the moisturestarts a chemical reaction that is undesirable until gel is to be made.Take from mixer and dry thoroughly. Add citric acid powder and mix inmixer minutes and powder is then ready for packaging. No preservativesare needed.

The following instructions are for the consumer 0nly.-Stir dry powderinto 16 oz. (2 cups) cold water, place on heat and bring to a rollingboil, boil one-half minute, stir occasionally to keep from excessfoaming. Pour into molds or dessert cups and let stand at roomtemperature for 20 minutes (gel sets at room temperature in 15 minutes),chill and serve. To remove from molds or cups, dip in hot tap water forabout 10 seconds, place mold or cup on serving dish, turn upside downand shake out gel, or turn mold or cup on its side, place fingertips atedge of gel and force gel down slightly and rotate one or two fullturns, applying said pressure towards center, place on serving'dish andshake out gel. To make fruit or vegetable salads, stir in fruit orvegetables as soon as gel is taken from heat, pour into molds or cups asgel sets at room temperature very rapidly.

EXAMPLE 3 Orange flavor dessert powder Furcellaria. (refined) grams 8.70Potassium chloride, 20% do 2.90 Potassium citrate, 20% do 2.90 Citricacid (powdered) do 4.666 Cane sugar do 106.00 Pure orange oil (ten fold)(Polaks Fruital Works) drops 4.00 Color, yellow (Schillings) do 14.00

(Optional: Use orange or yellow color.)

1 Dropszl cc.

Note: All flavors, colors and sweeteners are considered as extraneousmaterial affecting only flavor, color and sweetness and are notconsidered part of the generic gel four (4) elements.

Directions are the same as for consumers directions.

EXAMPLE 4 Lemon flavor dessert powder Furcellaria (refined) grams 8.70Potassium chloride, 20% do 2.90 Potassium citrate, 20% do 2.90 Citricacid (powdered) do 4.666 Cane sugar do 106.00 Pure lemon oil (ten fold)(Polaks Fruital Works) drops 3.00 Color, yellow (Schillings) do 4.00

Directions are the same as for consumers directions.

EXAMPLE 5 Lime flavor dessert powder Furcellaria (refined) grams 8.70Potassium chloride, 20% do 2.90 Potassium citrate, 30% do 2.90 Citricacid (powdered) do 4.666 Cane sugar do 106.00 Pure lime oil (five fold)(Polaks Fruital Works) drops 2.00 Color (Schillings):

Yellow do 4.00 Green do 2.00

Directions are the same as for consumers directions.

EXAMPLE 6 Blackberry flavor dessert powder Furcellaria (refined) grarns8.70 Potassium chloride, 20% do 2.90 Potassium citrate, 20% do 2.90Citric acid (powdered) do 4.666 Cane sugar do.. 106.00 Flavors (PolaksFruital Works):

Blackberry WONF (New No. 19) "drops-.. 28.00 Blackberry 4X concentratedo 18.00 Colors (Schillings):

Red do 12.00 Blue do 1.00

Directions are the same as for consumers directions.

EXAMPLE 7 Blackcherry flavor dessert powder Furcellaria (refined) grams8.70 Potassium chloride, 20% do 2.90 Potassium citrate, 20% do 2.90Citric acid (powdered) do 4.666 Cane sugar do 106.00 Flavors:

Blackcherry WONF (No. 814 Sweet) (Polaks Fruital Works) drops 30.00Felcofix Cherry (Imitation) (Felton Chemical Works) "gram" .166 Colors(Schillings):

Red drops 12.00 Blue do 1.00

Directions are the same as for consumers directions.

EXAMPLE 8 Blackraspberry flavor dessert powder Furcellaria (refined)grams 8.70 Potassium chloride, 20% do 2.90 Potassium citrate, 20% do2.90 Citric acid (powdered) do 4.666 Cane sugar do 106.00 Blackraspberry(No. 9555) (Polaks Fruital Works) drops 44.00 Colors (Schillings):

Red do 12.00 Blue do 1.00

1 Drops=1 cc.

Directions are the same as for consumers directions.

EXAMPLE 9 Loganberry flavor dessert powder Furcellaria (refined) grams8.70 Potassium chloride, 20% do 2.90 Potassium citrate, 20% do 2.90Citric acid (powdered) do 4.666 Cane sugar do 106.00 Loganberry WONF(Polaks Fruital Works) drops 66.00 Colors (Schillings):

Red do 12.00 Blue do 1.00

1 Drops=3 cc.

Directions are the same as for consumers directions.

Cane sugar do 106.00

6 Flavors (Polaks Fruital Works):

Pineapple WONF drops 22.00 Pineapple Flav-O-Lok "gram" .40 Color, Yellow(Schillings) drops 4.00

1 Drops=1 cc.

Directions are the same as for consumers directions.

EXAMPLE l2 Plain gel for wine salad, chicken salad, fish salad or fruitsalad Grams Furcellaria (refined) 8.70 Potassium chloride, 20% 2.90Potassium citrate, 20% 2.90 Citric acid (powdered) 4.666 Cane sugar106.00

Use wine of ones choice or canned fruit juice in place of water, or usebroth of chicken for chicken salad. The sugar or sweetener can beeliminated where sweetness is undesirable (in chicken or fish salads).

Directions are the same as for consumers directions.

It is readily apparent that flavors and colors other than those givenabove may also be used.

This gel takes colors and flavors not possible with commerciallyavailable gels due to their being opaque or to their breaking down whenfresh pineapple or fortoric acid is added. In place of cane sugar,sweetening may be in the form of substances such as are sold under thetrade names of Table Sweet, Sucaryl, calcium cyclamates, saccharincalcium or sodium cyclamates, and the like. This is an advantage todiabetics.

The examples create powders for gels of interest to the general publicas dry dessert powders containing a percent vegetable gelose and ediblesalts that can be used by the vegetarian as well as non-vegetarian forgel-type desserts and gelled salads, fruit or vegetable.

This gel is also excellent for pie fillings. For example, the cookedfruit can be placed in a pre-cooked pie shell, the pre-selected flavoredmix can be cooked with the necessary amount of water, part or all ofwhich can be replaced by the fruit or berry juice, it can then be pouredover the fruit or berries and stirred until the fruit or berries areevenly distributed. Cool and serve.

Fresh fruits or berries may be added with any corresponding flavoredgel.

I claim:

1. A transparent gel composition comprising the following ingredients inapproximate percentages:

Percent Furcellaria extract 45.39

Potassium chloride 15.13

Potassium citrate 15.13

Citric acid 24.35

the approximate percentage of each ingredient being based on thecombined weight of the composition.

References Cited UNITED STATES PATENTS 2,669,519 2/1954 Baker 99l3l2,864,706 12/ 1958 Stolotf 99-131 OTHER REFERENCES Whistler et 211.:Industrial Gums, Academic Press, New York, 1959, pp. 51-54 and -160.

RAYMOND N. JONES, Primary Examiner.

H. H. KLARE, Assistant Examiner.

